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'<center>
<img alt="" height="186" src="/uploads/allimg/140715/110500J24-0.jpg" width="336" /></center>
<p>
壺裏乾坤</p>
<p>
——摩卡壺的煮法</p>
<p>
來源:《咖啡時代》第七期</p>
<p>
摩卡壺是意大利人衝調咖啡的方法,適合口味濃重者的個人使用。煮出來的咖啡濃度靠近Espresso,但是由於它所產生的壓力其實還不夠,所以不能稱爲嚴格意義上的Espresso。該壺衝煮便易,造型美觀又不佔空間,是一般家庭較爲經濟的選擇。但必須注意,咖啡粉的研磨應更細,且應掌握燒煮時間與水量。</p>
<p>
早期的摩卡壺材質大多爲鋁製品,現在則多改爲不鏽鋼塑材。</p>
<p>
準備材料:</p>
<p>
1、咖啡粉,8-9克(儘可能選用Espresso專用的咖啡豆,細磨到細砂糖的程度。如果磨得太細,咖啡粉會穿透金屬濾網,留下殘渣,而且造成過度萃取而太苦、太澀,如果磨得太粗則熱水太快穿過咖啡而造成萃取不足味道不夠。)</p>
<p>
2、適量的水(用煮一杯Espresso的水量來衡量,大概是60-70毫升。考慮到咖啡粉吸水,因此注入大概70-80毫升的水)</p>
<p>
3、摩卡壺一套(大概能煮一到兩杯咖啡)</p>
<p>
4、摩卡專用酒精爐+支架(JCL)。(也可使用電磁爐、液化氣爐,摩卡壺普通都較小,在普通大小的煤氣竈上無法放穩,因此買一個穩固支架很重要)</p>
<p>
5、10克的咖啡量勺一隻</p>
<p>
6、意式咖啡杯碟一套</p>
<p>
步驟:</p>
<p>
1、 將水注入摩卡下壺中(熱水也可),注意水不要高過安全閥門。</p>
<p>
2、 將適量的細研磨咖啡粉放進中間的咖啡盛器中,用勺底和邊緣輕輕擠壓,儘量除去咖啡中的氣體,填滿小盒邊緣的縫隙。(最好灌滿咖啡盛器,並將咖啡輕輕壓平,這樣水纔會在咖啡中停留更長的時間,咖啡不至於太稀淡)</p>
<p>
3、 用手指輕輕插去遺留在小盒邊緣的咖啡顆粒,然後把小盒放入盛水的下壺頂部。</p>
<p>
4、 用力把摩卡壺的上壺和下壺旋緊,注意下壺要保持直立,以免水過早的把咖啡浸溼。</p>
<p>
5、 把摩卡壺放到中到低火上加熱。並將開水注入咖啡杯中溫杯。</p>
<p>
6、 當水煮開後,產生的蒸汽會使水通過漏斗進入咖啡中。立即把火調小(若火仍然很大,水會很快濾過咖啡,使煮出的咖啡又酸又稀);當上壺有水響聲、冒泡的聲音變得斷斷續續、蒸汽冒出、咖啡香味飄出時,表示咖啡已煮好。</p>
<p>
7、 關閉熱源,等冒泡聲停止後,即可將上壺的咖啡倒入杯中,品嚐地道的意式咖啡了。</p>
<p>
注意事項:</p>
<p>
1、如果怕摩卡壺煮出來的咖啡有殘渣,可以買一種專用的圓形濾紙,將這種濾紙放在咖啡粉與上座的濾網中間。</p>
<p>
2、不可把濃縮咖啡壺放在有熱源的火爐上不管。</p>
<p>
3、不可把底部沒有水的摩卡壺放在火爐上過久。</p>
<p>
4、摩卡壺每次使用過後都要進行清洗。</p>
<p>
5、確認上壺底的密封橡膠還能正常使用。</p>
<p>
6、在把咖啡壺收拾起來之前,確認下半部分壺底已擦乾,沒有水跡遺留。</p>
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